Roasted Garlic and Red Pepper Fettuccine Alfredo

An incredibly rich and creamy sauce made with roasted garlic, roasted red peppers and fresh grated Parmesan that makes for a tasty and elegant meal!

I’ve always loved the roasted flavor of red peppers. I recently came across a couple of different recipes for Red Pepper Alfredo Sauce and thought it would be the perfect combination of the sweet pepper flavor with the saltiness of the Parmesan cheese. The only thing was they all used jarred roasted red peppers. Now, there’s absolutely nothing wrong with taking a shortcut like that – I do it all the time. But for this, I really wanted to capture that fresh, oven roasted taste so I decided to roast them myself.

HOW TO MAKE ROASTED RED PEPPER FETTUCCINE ALFREDO

Roasted Red Pepper & Garlic Fettuccine is actually easier to make than it sounds. There are a few steps:

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Roast the red peppers and garlic.

Blend the vegetables together.

Mix with broth, cream and cheese.

Toss with hot pasta.

See? I told you it was easy! Now let’s get cooking!

HOW TO MAKE ROASTED PEPPERS

The process for roasting red peppers is super easy, and is just quartering and gutting the peppers, roasting them under the broiler and finally steaming them in a plastic (or paper) bag before peeling. The skins will turn black, but this just means they’re ready to be steamed. See how black the skins get? They peel right off after they’ve steamed!

HOW TO ROAST GARLIC

Since garlic is my all time favorite flavor, I decided to roast some garlic for the sauce too. The method is super easy but does take about an hour. There are 4 super simple steps.

Cut off the tops of the heads of garlic

Drizzle them with olive oil

Wrap them in foil

Roast in the oven at 425 degrees.

You could leave this roasting step out if you’re not a fan of garlic, or if you want a heavier garlic flavor, use a tablespoon of fresh minced instead. The roasting though brings out the sweetness which is so divine.

HOW TO MAKE ROASTED RED PEPPER AND GARLIC ALFREDO SAUCE

Once the peppers and garlic are roasted and chopped into fine pieces, blend them together with some sauteed onion. I use my Ninja Blender, but you could also use a food processor. This will mostly puree the vegetables and will leave you with a slight texture that I love.

Next add some chicken or vegetable broth, heavy cream and nonfat milk along with salt, pepper and fresh herbs like parsley or basil. Be sure to taste and adjust the seasonings at this point. For the final touch, remove from the heat and stir in some freshly grated Parmesan cheese. Toss in some cooked fettuccine and garnish with fresh Parmesan and chopped parsley.

Instructions

Roast garlic according to instructions here. (*note - this step takes about an hour. If you prefer, just use about 6 cloves of garlic minced and saute with the onions in step 4). Set aside.

Set oven to broil. Place red bell pepper quarters skin side up on a foil lined baking sheet. Place under the broiler for about 10-15 minutes or until skins are blackened all around. Remove from the oven and place peppers in a sealed ziploc bag for 10 minutes. Remove the skins with your fingers (they should slip right off). Roughly chop the softened peppers. Set aside.

Cook pasta in heavily salted water to al dente, according to package directions. Drain and set aside.

Meanwhile, in a 5 quart pot, heat olive oil over medium heat and cook onions until soft; about 5 minutes. (If using raw garlic, add it during the last minute of cooking time).

Carefully transfer roasted peppers, garlic and onions to a blender or food processor and puree.

Add butter to the pot and melt over medium heat. Pour the red pepper puree into the pot. Add broth, heavy cream, nonfat milk (or any combination of cream and milk) and a pinch of salt and pepper. Stir to combine, taste and add a pinch of salt and pepper as desired.

Remove pan from heat and stir in Parmesan cheese and parsley. Add half of the pasta and gently toss to coat. Add remaining pasta and toss.

Garnish with grated Parmesan and chopped parsley and serve immediately.

Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.

I usually never comment on the websites that recipes on Pinterest come from but I made this for my family yesterday for dinner (I’m 16) and it was a total success!! SO GOOD! I didn’t broil the garlic for that long–just along with the peppers and since I only had ONE big red pepper, I had to use some yellow and orange ones as well. I also added a whole ton of spinach to use have another vegetable and it was amazing. I also added on a good amount of red pepper flakes for spice. This is definitely going to be a regular go-to from now on. Thank you for the recipe!

I made this recipe today and thoroughly enjoyed the whole process and end result. Instead of placing the capsicum im the oven, i grilled them on the bbq until they had a beautiful char. I also used some saffron in the puree, and added a meat component being chorizo. So yummy! Thanks for the recipe ?

Made it in order to practice to make for the neighbors on the weekend. It is heavenly!!! even though I didn’t know roasting the garlic takes so long. Therefore, I will roast the day before and make plenty for the roast garlic parmesan bread. I will also serve Chicken Saltimbocca on the side. I visited this website after finding this recipe on Pinterest. Tried to rate the recipe giving it 5***** but somehow it is not working.

Made it. It is heavenly!!! even though I didn’t know roasting the garlic takes so long. Next time I will roast the day before and make plenty for the roast garlic parmesan bread. I will also serve Chicken Saltimbocca on the side. Thanks,

Hi Kristin. I just made this recipe tonight and I must say that it was absolutely DELICIOUS. My family loved it! I’ve made your pumpkin fettuccini Alfredo and it was delicious too. Thanks for such great vegetarian recipes!

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